Imagine sinking your teeth into a delectable treat that's not only mouthwateringly delicious but also completely paleo-friendly. These Paleo Cookie Crumb Cranberry Bars are about to revolutionize your healthy dessert game, combining the rich, nutty flavor of almond flour with the sweet-tart burst of cranberries and the satisfying crunch of walnuts. Whether you're a strict paleo follower or just someone looking for a healthier dessert option, these bars will have you coming back for more – without any of the guilt!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Paleo
Serves: 16 bars
Ingredients
- 2 cups almond flour
- 1/2 cup coconut oil, melted
- 1/4 cup honey
- 1/2 tsp salt
- 1 cup dried cranberries
- 1/2 cup chopped walnuts
Instructions
- Preheat the oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, allowing some overhang for easy removal.
- In a large mixing bowl, combine almond flour and salt. Mix thoroughly to ensure even distribution of salt.
- Pour melted coconut oil and honey into the almond flour mixture. Stir until a cohesive dough forms, ensuring all dry ingredients are completely incorporated.
- Reserve about 1/2 cup of the dough for the crumb topping. Press the remaining dough firmly and evenly into the prepared baking pan, creating a compact base layer.
- Sprinkle dried cranberries and chopped walnuts evenly over the base layer, creating a uniform distribution.
- Crumble the reserved dough over the cranberry and walnut layer, creating a rustic, uneven topping that will provide texture and visual appeal.
- Place the pan in the preheated oven and bake for 22-25 minutes, or until the edges are golden brown and the top is lightly crisp.
- Remove from oven and let cool completely in the pan for about 1 hour. The bars will firm up as they cool.
- Using the parchment paper overhang, lift the entire batch out of the pan and transfer to a cutting board.
- Cut into 16 equal squares, ensuring clean cuts with a sharp knife.
- Store in an airtight container at room temperature for up to 5 days, or refrigerate for extended freshness.
Tips
- Make sure your coconut oil is fully melted but not hot when mixing with other ingredients to ensure proper dough consistency.
- Press the base layer firmly and evenly to create a compact foundation for your bars.
- For extra flavor, lightly toast the chopped walnuts before adding them to the recipe.
- Use a sharp knife and clean it between cuts to get perfectly neat bar squares.
- If the bars seem too crumbly, let them cool completely before cutting – they'll firm up as they reach room temperature.
- For added richness, you can substitute some of the coconut oil with almond butter.
- Store in an airtight container to maintain the bars' texture and freshness.
Nutrition Facts
Calories: 190kcal
Carbohydrates: 12g
Protein: 4g
Fat: 16g
Saturated Fat: 6g
Cholesterol: 0mg
